Carpione
Composition / ingredients
5
servings:
Step-by-step cooking
Step 1:
Fish can be any. You can not cut into fillets, especially if it is small.
Step 2:
Fillet the fish
Step 3:
Put the fillets on a baking sheet and bake for 15-20 minutes at a temperature of 250
Step 4:
Put the finished fish aside
Step 5:
Cut onion into half rings, carrot into strips or on a coarse grater. mix vegetables, oil, salt and spices and put them in the oven for 5 minutes
Step 6:
We spread the fish on the vegetables and pour a mixture of vinegar and wine. We send it to the oven and bring it to a boil. Then we take it out and leave it until it cools down completely. Store in the refrigerator. Serve cold under dry white wine.
Caloric content of the products possible in the composition of the dish
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Boiled walleye - 97 kcal/100g
- Pike perch - 89 kcal/100g
- Fresh pike perch - 84 kcal/100g
- Stuffed pike perch - 144 kcal/100g
- Ground black pepper - 255 kcal/100g
- White wine - 78 kcal/100g
- Cumin - 333 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- White wine vinegar - 14 kcal/100g
